Description
A vibrant and nutritious salad featuring roasted sweet potato cubes, finely chopped Tuscan kale, tangy dressing, dried cherries, creamy feta cheese, and crunchy pepitas and chickpeas. This flavorful dish balances sweet, savory, and tangy notes, perfect as a wholesome lunch or a light dinner.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, diced into cubes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Kale and Dressing
- 1 large bunch Tuscan kale, stemmed and very finely chopped (about 6 cups)
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- Freshly ground salt and pepper, to taste
Toppings
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup feta cheese crumbles
- 1/3 cup dried cherries
- 1/2 cup roasted or canned chickpeas
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 375°F (190°C). On a baking sheet, place the diced sweet potatoes and drizzle with 1 tablespoon olive oil and 1 teaspoon maple syrup. Add the minced garlic and 1/4 teaspoon salt, then toss everything together to evenly coat the sweet potatoes with oil and spices.
- Roast Sweet Potatoes: Spread the sweet potato cubes evenly on the baking sheet. Roast in the oven for 35-45 minutes, stirring halfway through, until they are tender and can be easily pierced with a fork.
- Prepare the Kale: While the sweet potatoes roast, stem and finely chop the Tuscan kale and add it to a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh orange or lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon dijon mustard, and 1 teaspoon maple syrup until smooth.
- Massage the Kale with Dressing: Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for a few minutes. This process softens the kale and reduces its bitterness while infusing it with flavor.
- Combine Sweet Potatoes and Kale: Once the sweet potatoes are roasted and tender, add them to the bowl with the massaged kale and toss gently to combine.
- Assemble Salad and Add Toppings: Divide the salad into four bowls or place in one large bowl for sharing. Just before serving, top each portion with pepitas, feta cheese crumbles, dried cherries, and roasted or canned chickpeas to maintain their crunch.
Notes
- Do not add feta cheese or pepitas until ready to serve to keep them crunchy.
- You can substitute orange juice with lemon juice based on preference.
- Use canned chickpeas if roasted chickpeas are unavailable; just ensure they are drained well.
- Massage the kale thoroughly to improve texture and reduce bitterness.
- Adjust seasoning with salt and pepper according to taste.
Nutrition
- Serving Size: 1 salad (1/4 of recipe)
- Calories: 288 kcal
- Sugar: 16 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 6 g
- Protein: 8.5 g
- Cholesterol: 10 mg
